Bananaramas Cookies Name: Brandi Thomas Base: Shaw AFB Recipe: Ingredients: 1 1/4 cups firmly packed light brown sugar 3/4 cup Jif® Creamy Peanut Butter 1/2 cup Crisco® All-Vegetable Shortening Or 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening 1 cup mashed bananas 3 tablespoons milk 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract 1 large egg 2 cups Pillsbury BEST® All Purpose Flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 1/2 cups milk chocolate chunks or semi-sweet chocolate chunks 1 cup peanuts or coarsely chopped pecans DIRECTIONS: HEAT oven to 350ºF. COMBINE brown sugar, peanut butter, shortening, banana, milk, vanilla and almond extracts in bowl of electric mixer; beat at medium speed until well blended. Add egg; beat just until blended. COMBINE flour, baking soda and salt in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chunks and nuts, if desired. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. BAKE 11 to 13 minutes or until cookies are light brown around edges. Cool 2 minutes on baking sheet; transfer to cooling racks to cool completely. A combination of milk chocolate and semi-sweet chocolate chunks can be used.